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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Issue No 30 December 29, 2000

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Sustainable Harvest
4. A Daily Dose of Wisdom from the Rebbe
5. Free Kona Coffee Seeds
6. What is Chicory?
7. Calling All Coffee Newsletters
8. Links to My Friends
9. Feedback


1. Welcome

Welcome, my friends, and thank you for subscribing.

I have had fun getting this journal started. I have made many
friends and I have learned a lot about our most wonderful
beverage. There is so much to learn, so please stay with me and
we will help each other in this journey.

The most important truth I have learned about coffee is that
everything is important.

This is worth repeating. Every Thing Is Important!

Think about it.

My New Year's Resolution #1 is to stay aware of this truth and
try my best to apply it to all I learn and attempt to accomplish
in my journey through the coffee world.

Starting next week (next year) I will begin charging a nominal
fee for advertising. I have discovered, not surprisingly, that
free ads are pretty easy to get. The difficulty is in getting
good articles.

Ever been to New Orleans and tasted their coffee? The first
time I was in South Louisiana I was given a tiny cup of coffee
in a lumber company I was visiting. I thought they were stingy
with their coffee until I tasted it. One was enough. Chicory
would have helped that coffee. Read about chicory in this issue.

Next time you're in Ellicotville, New York be sure to visit a
great coffeehouse, The Spot. I had a great espresso there and
the place is really nice. They are also in Buffalo and if they
are as nice as their E'Ville location, it's worth the trip. Tell
them Robert says, "howdy."

If you ever get a chance to attend a cupping seminar, go for it,
because your appreciation of good coffee will be greatly
enhanced. Get your neighborhood roaster to let you peek over his
shoulder, or get yourself to the Coffee Fest Trade Show in Las
Vegas in February. Until you actually take part, read the
excellent article on cupping at

A reader wants to share a booth at the Coffee Fest Trade Show.
Please contact me if you are interested and I will forward your
message to him and you both can work out the details.

I will be at the show in Las Vegas so please find me. I would
love to meet you. I'll either be wandering around grabbing
freebies or I'll be in one of the many seminars. Look for my
blue cap with my name on the front.

My goal with this journal is to promote good coffee. I want to
learn, educate, and entertain. I publish every other Friday via
email and readers include coffee consumers, home roasters,
coffee geeks, retailers, growers, roasters, and equipment
dealers. If you want to learn more about our most wonderful
beverage, this is the place. I don't sell anything and
subscription is free.

If you want to advertise here or submit an article, contact me.
NOTE: My free ad policy ends with this issue. Please contact me
for the ad rates. Deadline for ads and articles is Wednesday at
6:00 p.m., Eastern (USA).

DISCLAIMER: All information contained here is obtained by
Badgett's Coffee eJournal from sources believed to be accurate
and reliable. Because of the possibility of human and mechanical
error as well as other factors, neither Badgett's Coffee
eJournal nor its publisher, Robert L. Badgett, is responsible
for any errors or omissions. All information is provided "as is"
without warranty of any kind.

To subscribe or unsubscribe, click here:
If you have problems with subscribing or unsubscribing, please
contact me directly.


2. Some Words From Our Sponsors

Cold-Drip Coffee? If you've never tried it, you're missing out
on a real treat.

Until recently, if you wanted cold-drip coffee, you had to buy
an expensive device and soak your coffee for 16 hours then drip
it for another hour. But New Orleans Coffee Company has changed
that. We do the work and you enjoy the results!

CoolBrew Coffee - 7 Flavors and 3 Sizes

Try some today:

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Offering a huge selection of unroasted gourmet coffee beans and
the machines to roast them in. We feature Certified Organic,
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in 1lb, 2lb, 5lb or 50lbs. Split bag sizes Buy our award-
winning organic coffee for as low as $2.39 per lb.

FreshRoast Home Coffee Roaster only $59! Precision just $109!
For your upscale restaurant or cafe, or for the true coffee
aficionado, our Café Roaster can roast 20lbs. a day. Check out:

SF Bay Area residents - visit our Emeryville Showroom!
1480 - 66th St., Emeryville, CA 94608


For the latest in home roasting products visit

Alpenrost rotary electric 110 volt home or office, easy and safe
to operate, full warranty, regular $349.00 on sale thru Feb.2001
over stock price $299.00 price includes delivery in the
Continental USA.


Coffee houses and retail coffee sellers, roast your own coffee
using the Santa Fe Roaster. Imagine offering your own line of
coffee for less than a $3,000 investment.
Check out the roaster at


Click Here and save on Jamaica Blue Mountain Coffee.
You deserve the finest.
Your friends will love you for serving the finest.
Click now if you value the finest at the lowest possible price.


New from Granita Guru:
If you are in coffee business and serving frozen beverages, you
must be using any one of the granita or slush machines. If you
are having problems and wondering why your granita machine keeps
breaking down, you have someone you can call for advice and
technical support. Granita Guru has been helping hundreds of
customers in 50 States with technical support and right

You can use any of the following services and options:
a.. get your machine checked and cleaned and serviced.
b.. re-furbish your granita machine.
c.. trade-in your old machine for a re-furbished machine
(Ugolini, Saniserv, Bunn or Taylor granita machines only)
d.. upgrade your old Ugolini, Saniserv, Taylor granita
machines with magnetic drive system.
e.. get gear motors repaired / rebuilt for less than half the
price of a new gear motor:
f.. order Parts for all granita machines including (old)
Elmeco mach model. (Manufacture of this model has been
g.. Parts for old discontinued vertical barrel granita
Call The Granita Gurus
1-888-950-GURU (4878)

"Kung Hei Fat Choy" Cantonese New Year greeting (literally
translates into, "I hope you get a lot of money.")

3. Sustainable Harvest

Sustainable Harvest is a leading U.S. importer of specialty
green coffees that are environmentally sound, socially-just and
economically viable. We focus on the market niches of organic
shade-grown, and fair-traded green coffees. Our clients include
the top independent U.S. coffee roasters and natural food store

We source sustainable coffees from small family farms in Asia,
Africa, Central and South America.

Sustainable Harvest's main office and warehouse is based in the
San Francisco Bay Area, with an additional office in Portland,

Our strength is seeking out exemplary green sustainable coffees
from small family farms and cooperatives, and developing long
term relationships between growers and buyers for those coffees.
To verify the integrity of our coffee claims we carry third-
party certifications like Quality Assurance International for
Organic, TransfairUSA for Fairtrade, and the Smithsonian
Migratory Bird Center for Shade-Grown.

To help specialty coffee farmers access the market, we develop
marketing support materials for individual farms and growers. We
provide a high level of service to roaster-retailers in terms
educational and marketing materials on the coffees.

Our Advantage is Our Focus

Organic Coffees

Fair Trade Coffees

Shade Grown Coffee

Relationship Coffees

Split-bag (less than 150 lbs) offerings for smaller micro-

The Benefits of Buying from Sustainable Harvest:

Roasters and retailers partner with Sustainable Harvest when
they need an importer who aggressively searches producing
countries for the exemplary specialty coffees. We spend our time
at source countries finding the rare and hard-to-get sustainable

With the rapid consolidation of commercial exporters and coffee
importers into vertically integrated companies, Sustainable
Harvest's independence is increasingly our competitive advantage
We are not beholden to buying beans from a parent milling
company, but instead can select and support the very best estate
and cooperative family farms.

The best testimonial to the quality of the coffee we source
comes from our customers list, including Allegro Coffee,
Alterra, Green Mountain Coffee Roasters, Batdorf and Bronson,
Thanksgiving Coffee, Taylor Maid, Organic Coffee Company,
Uncommon Grounds, and other top North American roasters and
retailers. Their demand for the very best in quality drives us
to find the world's best organic and sustainable coffees.

Our differentiation is our unparalleled knowledge of the farm,
the grower, and the coffee we select. We visit the farms which
supply the coffee which we import directly. So if we have a
customer who wants a truly 'shade-grown' coffee, our visit to
the farm will help them avoid beans from the technified sun

Our customers ask us to go beyond the normal tasks of typical
coffee importers. They look to us for marketing support. We
videotape and photograph during our farm visit and we interview
farmers and pickers. Our bilingual staff create marketing
content and written documentation on all our sustainable farms,
starting with our comprehensive Grower Information Summary which
accompanies samples for our roaster customers.

Sustainable Harvest Inc.
1480 66th Street,
Emeryville, CA. 94608
Tel (510) 652-2100
Fax (510) 652-2636
Email is
Contact: David Griswold, President

"I look upon the whole world as my fatherland..I look upon true
patriotism as the brotherhood of man and the service of all to
all." Helen Keller, 1915

4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman


When your doctor gives you instructions for your health, listen
up. If he starts predicting your fate, tell him that's none of
his business.

Just as the doctor is not capable of affecting your past, so he
is not licensed to deal with your future. His domain is only the
present. Not **whether** you will be healed, but only **how**.

Whether you will be healed is decided in a heavenly court by
your Maker. The limitations of medical science haven't the
slightest influence. Your job and your doctor's job is only to
allow that blessing of life to enter into the everyday world in
an everyday way.

If you ignore the need for this blessing to come into our world
by natural means, and demand instead a supernatural miracle, you
are shirking your responsibility. You are abandoning the earthly
realm you were placed within to purify. You are disassociating
the human act of healing from the Divine, declaring it foreign
to G-d's purpose. The blessing too may run away, seeing it has
no door to enter.

But if you do whatever you can to prepare your world to receive
this blessing--there is no shortage of means for the Healer of
All Flesh to send His healing.
Brought to you by

"May we never see another war! For in my opinion, there never
was a good war or a bad peace." Benjamin Franklin, 1783

5. Free Kona Coffee Seeds

If you missed our offer, I still have some seeds left, so please
contact me and ask for Issue #20. It has instructions for
ordering your seeds and for growing them into you own mini
coffee plantation.

"The world is his who can see through its pretension."
Ralph Waldo Emerson, 1837

6. What is Chicory?

This is probably the most common question we get here at New
Orleans Coffee Company. Because coffee and chicory are so
popular here in New Orleans, but little known elsewhere, I often
refer to chicory as the secret ingredient in a New Orleans style
Café au Lait.

Chicory is the common name for Cichorium Intybus, a perennial
plant indigenous to Europe, India, and Egypt. It grows in
temperate climates and is widely cultivated in northern Europe.
The chicory plant has bright blue flowers that bloom from July
to September. The leafy upper portion, best known as endive or
escarole, may be cooked like spinach or used in salads. The
roots are sometimes boiled and eaten with butter. They are also
commonly roasted and used to enhance the flavor of coffee and

Hot brewing chicory brings out a certain bitter taste, as it
does with coffee. We have found that the cold-drip process, as
with a Toddy(tm) or Filtron(tm), produces a much smoother and
less acidic flavor. And when combined with milk, the natural
sugars in chicory are brought forward to yield an exceptionally
good tasting beverage.

Chicory has been highly regarded for its therapeutic value for
more than twenty centuries. Pliny called it "the friend of the
liver". Charlemagne ordered it to be cultivated in all the
imperial villas. Culpepper, the seventeenth century physician,
recorded particularly its tonic and digestive properties.
Therefore, it should be no surprise to see chicory listed as an
ingredient in some herbal teas.

The most important event in the history of chicory was inspired,
unintentionally, by Napoleon, when in 1806, he instituted the
"Continental Blockade" and closed the ports of Europe, coffee
could no longer reach the markets of the Continent. In the
search for a coffee substitute, people turned to chicory.

It was introduced to the United States in the 19th century and
gained popularity in the South during the Civil War when it was
used as a coffee extender or substitute. The dried, roasted and
ground root of chicory has an appearance that resembles ground
coffee. To the unfamiliar eye chicory is often mistaken for
coffee. The easiest way to distinguish the two is to
taste a small pinch of each. Chicory tastes sweet, becomes a
little gummy and practically dissolves on the tongue. Coffee
will be more like putting cornmeal on your tongue.

Today, France and Belgium are the world's leading producers of
roasted chicory. In recent years, Argentina has also begun
exporting roasted chicory. Unlike coffee, which is imported as
green beans, chicory is already roasted and ground. It is sold
in 75 Lb. bags that are lined with plastic. The plastic is
necessary because chicory is very hygroscopic (it absorbs
moisture easily from air).

In Belgium chicory is used to prepare a very pleasant drink with
warm milk. It is considered the ideal nighttime beverage and
most suitable for children. This is primarily due to the fact
that it contains no caffeine or other alkaloids like
theophylline and theobromine. For this reason it can be mixed
with coffee to lower caffeine consumption. According to the
October 1987 issue of The Lawrence Review of Natural Products,
chicory has a sedative effect and also antagonizes the
stimulating effects of coffee and tea.

In addition to containing some sugars, (glucose, fructose and
sucrose) it contains an important quantity of inuline, which is
a polysaccharide consisting essentially of fructose units. It
also contains proteins. The spectrum of the essential amino
acids found in raw chicory root is not altered through the
roasting process.

"Originality is something that is easily exaggerated, especially
by authors contemplating their own work." John Kenneth Galbraith

7. Calling All Coffee Newsletters

Please do our readers and me a favor and send me links to all
the coffee newsletters you know about.
Send the links to:

Coffee/Tea Guide at About

Café Campesino

The Coffee Chronicle

Ground Control

African Coffee Newsletter Weekly
Coffee Chronicle TM

"No tears for the writer, no tears for the reader. No surprise
for the writer, no surprise for the reader." Robert Frost, 1939

8. Links to My Friends

Visit the links page on our website to get the latest links to
both coffee related and unrelated sites of interest. Check it
out. You might find some old friends and make some new ones.

"Every man is a damn fool for at least five minutes every day.
Wisdom consists in not exceeding the limit." Elbert Hubbard

9. Feedback

Tell me what you think. What do you want more of..less of...what
would you change, add, or delete?

Please direct all inquiries, comments, article submissions and
suggestions to: Robert Badgett

(c) Copyright 2000 Robert L. Badgett. All Rights Reserved.

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